Healthy Creamy Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam Chowder

Enjoy a light yet comforting bowl of creamy clam chowder made with tender clams, hearty potatoes, and garden-fresh vegetables, all simmered in a savory broth enriched with a splash of unsweetened almond milk and a drizzle of olive oil, creating a balanced and satisfying meal.

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NUTRITION

373kcal
Protein
33g
Fat
7.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

8 oz canned clams (drained)

1 medium potato

1/2 small onion

1 stalk celery

1/2 cup unsweetened almond milk

1 tsp olive oil

1 clove garlic

1 sprig fresh thyme

1 bay leaf

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the celery, potato, and onion. Dice the potato into small cubes, finely chop the half onion, and slice the celery.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and celery, cooking until the onion becomes translucent.

  • 3

    Add the diced potato, bay leaf, and fresh thyme to the saucepan. Pour in about 1 cup of water (or low-sodium vegetable broth if preferred) and bring to a simmer.

  • 4

    Allow the potatoes to cook until just tender, about 10-12 minutes.

  • 5

    Stir in the canned clams along with their juices. Pour in the unsweetened almond milk and let the chowder gently heat through for an additional 3-5 minutes. Do not let it boil to maintain creaminess.

  • 6

    Season with salt and pepper to taste, remove the bay leaf and thyme sprig, and serve hot.

Healthy Creamy Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Clam Chowder

Enjoy a light yet comforting bowl of creamy clam chowder made with tender clams, hearty potatoes, and garden-fresh vegetables, all simmered in a savory broth enriched with a splash of unsweetened almond milk and a drizzle of olive oil, creating a balanced and satisfying meal.

NUTRITION

373kcal
Protein
33g
Fat
7.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

8 oz canned clams (drained)

1 medium potato

1/2 small onion

1 stalk celery

1/2 cup unsweetened almond milk

1 tsp olive oil

1 clove garlic

1 sprig fresh thyme

1 bay leaf

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the celery, potato, and onion. Dice the potato into small cubes, finely chop the half onion, and slice the celery.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and celery, cooking until the onion becomes translucent.

  • 3

    Add the diced potato, bay leaf, and fresh thyme to the saucepan. Pour in about 1 cup of water (or low-sodium vegetable broth if preferred) and bring to a simmer.

  • 4

    Allow the potatoes to cook until just tender, about 10-12 minutes.

  • 5

    Stir in the canned clams along with their juices. Pour in the unsweetened almond milk and let the chowder gently heat through for an additional 3-5 minutes. Do not let it boil to maintain creaminess.

  • 6

    Season with salt and pepper to taste, remove the bay leaf and thyme sprig, and serve hot.